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1909-1910. Southern Branch of the State Normal School of the University of Utah. Cedar City

38 SOUTHERN BRANCH
DOMESTIC SCIENCE.
KITCHEN.
Food. A study of the following topics will be made in the order to best fit into the general program. The process of cooking as applied to meats and vegetables including fruit preservation, cleaning kitchen utensils, silver glass, china and linen.
The effort will be made to teach girls to prepare the ordinary foods in the most palatable and economical way as to flavor, time and fuel.
Home sanitation will receive careful consideration. The students will be taught to think of modes of ventilation, and, lighting of home that will serve the needs of the home, at a minimum expense.
An outline plan for a modern and inexpensive home will be required of each girl.
A discussion of means to manage a house economically will be carried on at the proper stages of the work.
The part women should play in the civic institutions of the community will be taken up in its proper place.
Fruits, vegetables and meats, with their food values and cost; balancing of menus, preparing and serving meals, with a given sum of money will be given proper attention. Occasionally a dinner will be prepared and served by the students in the class.
Care of the sick; laundering, especially home nursing and how to prevent the spread of contagion. The study of washing materials and the effect on the fabrics, and the hygienic, effect of the materials well washed and ironed will all receive proper atttention in this course.
At least one camp dinner will be given as a demonstration of a proper way to cook on such occasions. A special cooking class for women will be given.

Contains the calendar, board of regents, and officers and instructors. It also includes general information such as history, site and building, laboratories and apparatus, museum, library and reading room, physical education, manual training shops, domestic science, chapel exercises, student organizations, city government, public lectures, student entertainments, student expenses, scholarship, requirements for admission to the normal course, entrance examinations, registration, credits (which tells of transferability to the University at Salt Lake City), and preparatory courses. The courses of study section shows classes taught and the number of recitations per week for the four year normal course, the general high school course, the engineering course, and the literary course. Photographs show students, classes, teams, extracurricular groups, and buildings. Subjects of instruction gives an overview of what is covered in each course. Books and magazines lists newspapers and magazines that are at the service of the students. A list of graduates preceeds the list of students, which gives student names with city and county and a summary total number of students.

38 SOUTHERN BRANCH
DOMESTIC SCIENCE.
KITCHEN.
Food. A study of the following topics will be made in the order to best fit into the general program. The process of cooking as applied to meats and vegetables including fruit preservation, cleaning kitchen utensils, silver glass, china and linen.
The effort will be made to teach girls to prepare the ordinary foods in the most palatable and economical way as to flavor, time and fuel.
Home sanitation will receive careful consideration. The students will be taught to think of modes of ventilation, and, lighting of home that will serve the needs of the home, at a minimum expense.
An outline plan for a modern and inexpensive home will be required of each girl.
A discussion of means to manage a house economically will be carried on at the proper stages of the work.
The part women should play in the civic institutions of the community will be taken up in its proper place.
Fruits, vegetables and meats, with their food values and cost; balancing of menus, preparing and serving meals, with a given sum of money will be given proper attention. Occasionally a dinner will be prepared and served by the students in the class.
Care of the sick; laundering, especially home nursing and how to prevent the spread of contagion. The study of washing materials and the effect on the fabrics, and the hygienic, effect of the materials well washed and ironed will all receive proper atttention in this course.
At least one camp dinner will be given as a demonstration of a proper way to cook on such occasions. A special cooking class for women will be given.